Sharing my love of Dutch Oven cooking with everyday recipes and tips for the outdoor cook.

Wednesday, August 17, 2011

Foccaccia with Rosemary and Grapes

Don't be put off by the unlikely combination of ingredients in this recipe. This Foccacia With Rosemary and Grapes from Giada De Laurentiis is topped with juicy grapes, sweet shallots, fresh rosemary, garlic and a hint of salt. Pick up some prepared pizza dough from the market or make your own favorite recipe. All you have to do is press the dough into your dutch oven, brush with olive oil, press in the grapes and sprinkle with shallots, rosemary, garlic and salt. Mine baked in a 12 inch oven with 10 coals in a ring around the bottom and the lid completely covered with briquettes. In 30 minutes it was puffed, golden and ready to eat. Brilliant in it's simplicity, enjoy this as a perfect summertime appetizer or serve a big slice of this rustic bread with salad and a wedge of cheese for an easy outdoor dinner.

Lightly oil or spray a 12 inch dutch oven.
Press dough into bottom of oven, making slight indentations with your fingers.
Using a pastry brush, cover the top of the dough with olive oil.
Sprinkle the dough with coarse sea salt, garlic, shallot and rosemary.
Spread the grapes over the top of the dough and push down into the dough.
Bake the foccacia at 400 degrees for 25-30 minutes or until golden brown.
Cut into slices and serve warm or at room temperature. Makes 4-6 servings.

3 comments:

Rather than stuffing it in your D.O., put it on an inverted lid on a stand. Place oven up-side down, over the lid. Place a wok ring on it and dump all the charcoal on top. works good, and is easier to remove from lid.